Nne Oma, God bless you for me❤❤. Your ebook is so explanatory and helpful. It’s far better than the video class I paid 😢. I paid today and I’ve read them😊. I wish there was a telegram group for your customers for questions or upcoming challenges. Thank you 😊
@@Mrs.FavourGeorge nwannem please loud it, I'm glad you are seeing value for your money thank you so much for this review. As for telegram I still don't have the time for it but I will soon. If you have any questions Whatsapp me or dm on Instagram ok? Good luck
Thanks for being honest about the preservative. Because after watching many other RU-vidrs, I went and did some more research and saw this too. God bless you for the transparency ❤❤❤❤
You are a great teacher ma. God bless you. But i have question ma! Is the same gelatin for icing cake? And what is the essence of the stabilizer dat is added? Also, if i want my greek yogurt sweetened, at what point do i add the sweetener please. You also mentioned yogumen culture is not the best for greek yogurt. What is the best is the best one to use please. Thank you ma 🙏
Sorry I just read your comment properly. Please gelatin is used to keep the yogurt thickness at bay as for culture suitable for Greek yogurt every details you will ever need for making yogurt for your use or go commercial is all in my ebook, I believe I shared enough. If you don't want to waste money experimenting you can simply get my ebook for a token and enjoy all I have I shared
It can be densed if you don't cream your butter and sugar to become fluffy, doubled or triple in size and after baking cover it while it's still hot to lock in the moisture if not it will dry out
Hello ma'am, thank you for sharing. The video was quite explanatory. Thank you. The way you speak sounds like one from "Pete Edochie's" era. They spoke a lot of oral English. It sounds like music really, depending on how they speak it anyways. But then again, you sound like you were born, "bread and buttered" in Ghana. ❤❤❤ Thank you once more ma'am.
